Ingredients:
● For the marinade:
● 400g oyster mushrooms, cleaned
● 3 tbs vegan oyster sauce
● 1 tbs brown sugar (maple or agave syrup)
● 1 tsp black pepper
● 2 cloves garlic, minced
● 1 shallot, chopped
● 2/3 green onion, white and green chopped
● 3 tsp vegetable oil with green parts of green onion (optional)
For serving
● Cooked rice noodles (Bun)
● Fresh herbs (coriander or mint)
● Lettuce leaves
● Sliced carrots
● Bean sprouts
● Nuoc Cham (check previous reel)
● 1 cup of water
Instructions:
● In a bowl, mix together the ingredients for the marinade: oyster sauce, brown sugar, minced
garlic, shallots, black pepper, white parts of the green. Add the oyster mushrooms to the
marinade and toss to coat. Let them marinate for at least 30 minutes, or longer if possible.
● Heat a skillet or pan over medium heat. Once hot, add the marinated oyster mushrooms
along with any excess marinade to the pan. Cook for 5-7 minutes, stirring occasionally, until
the mushrooms are tender and caramelised.
● While the mushrooms are cooking, prepare the rice noodles according to the package
instructions. Once cooked, drain and rinse them under cold water to stop the cooking
process. Drain well. In a separate pan, heat up the vegetable oil on medium heat. Let this
heat up to 5/7 minutes and pour over the chopped green onions.
● To serve, arrange a portion of rice noodles in each bowl. Top with lettuce leaves, fresh herbs,
sliced carrots, and bean sprouts. Place the cooked oyster mushrooms on top and sprinkle
with sesame seeds if desired. Serve with the dipping sauce on the side.
● Eat this with the dipping sauce by adding 1/2 cup nuoc Cham & 1 cup of water. Add
mushrooms and rice noodles 🙂
